# What You'll Need:
→ Fried Pickles
01 - 16 dill pickle spears, drained and patted dry
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup buttermilk
05 - 1 1/2 cups panko breadcrumbs
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon salt
10 - Vegetable oil, for frying
→ Slaw
11 - 2 cups shredded green cabbage
12 - 1/2 cup shredded carrot
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - Salt and pepper, to taste
→ Assembly
17 - 8 small flour tortillas (6-inch)
18 - 1/2 cup sweet chili sauce
19 - 1/2 cup crumbled feta cheese (optional)
20 - Lime wedges, for serving
# Steps to Follow:
01 - Combine green cabbage, carrot, cilantro, mayonnaise, apple cider vinegar, salt, and pepper in a mixing bowl. Toss thoroughly to coat and refrigerate until needed.
02 - Arrange three shallow bowls; place flour in the first. Beat eggs with buttermilk in the second. Mix panko breadcrumbs, paprika, garlic powder, salt, and black pepper in the third.
03 - Dredge each pickle spear in flour, then dip into the egg-buttermilk mixture, and finally coat completely with seasoned panko crumbs.
04 - Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry prepared pickles in batches for 2 to 3 minutes per side until golden and crisp. Remove with tongs and allow excess oil to drain on paper towels.
05 - Heat tortillas briefly in a dry skillet or microwave until pliable.
06 - Spread a layer of slaw onto each tortilla, top with two fried pickle spears, drizzle with sweet chili sauce, and sprinkle feta cheese if using. Serve immediately, accompanied by lime wedges.
